Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
I recently began shopping on Good Eggs, a grocery delivery service that offers food from local farms and artisan makers. And I've fallen hard for the baked salmon salad they sell -- the baked salmon is mashed with smoked salmon and mayonnaise, need I say more? It's easy to make, but I'm happy to buy it. Good Eggs also features excellent local breads like the buttery Pullman loaf I used to nestle the salmon. To complete the sandwich, I reached for arugula and these pickled mustard seeds from our shop. Dessert was Alice Medrich's Chocolate Pudding and sour cream-whipped cream, leftover from a dinner I'd made for a friend.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.